Rindfleisch-eintopf (Beef Stew)

Ingredients:

• 1/4 c Shortening
• 3 lb. Rump Roast; Boneless
• 2 c Onions; Sliced
• 1/4 c Unbleached Flour
• 2 T Salt
• 2 T Sugar
• Pepper; To Taste
• 2 t Mustard; Dry
• 1/2 t Celery Seed
• 1/4 c Water 1 lb. Tomatoes; (1 can)
  

Directions:

1. Melt shortening in a Dutch oven.
2. Add the meat and brown on all sides.
3. Place the onions on top of the meat.
4. Mix the flour and seasonings with 1/4 c water.
5. Blend with the tomatoes and add the mixture to the Dutch oven.
6. Bake at 325 degrees F about 2 hours, until the meat is fork-tender.
7. Serve with oven-browned potatoes.